Sweet Cream and Sugar Cones by Kris Hoogerhyde

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There are loads of excellent step by step images that contribute heavily to both the instructive nature of the book and the completeness of the recipes.
-Cookbook Man

Synopsis

San Francisco’s Bi-Rite Creamery is as well known for its small-batch, handcrafted, show-stoppingly inventive ice cream as it is for the long line that snakes around the block. Guests young and old flock to the destination ice cream shop, craving a toasty banana split, a jewel-toned ice pop, a scoop of cooling sorbet, a mouthwatering ice cream sandwich, or one of the best ice cream cakes around.
 
Lucky for ice cream lovers, Bi-Rite Creamery’s secret is in plain sight: their irresistible goods are all made using top quality, farm-fresh, seasonal ingredients—locally sourced, whenever possible—and now you can bring their legendary creations into your home. This essential guide to making your own delicious ice cream and treats covers all the classic flavors and delectable variations, plus creative combinations like Orange-Cardamom,Chai-Spiced Milk Chocolate, Balsamic Strawberry, Malted Vanilla with Peanut Brittle and Milk Chocolate, and Honey Lavender.
 
Driven by the Creamery’s most popular flavors, each chapter in Sweet Cream and Sugar Cones serves as a meditation on a particular ingredient. Featuring recipes for Bi-Rite’s famed cakes, frostings, pie crusts, and cookies, you can easily mix and match to create an infinite array of delicious custom frozen treats. Filled with step-by-step techniques and insider’s secrets, this lavishly illustrated cookbook will turn your kitchen into a personal Bi-Rite Creamery (without the long line).
 

About Kris Hoogerhyde

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KRIS HOOGERHYDE and ANNE WALKER opened the acclaimed Bi-Rite Creamery in 2006. A veteran of the food business, Kris found her calling as a baker working with Anne at San Francisco's 42 Degrees Restaurant. Anne's career has spanned more than two decades as a pastry chef at some of San Francisco's finest restaurants, including Cypress Club, Stanford Court Hotel, and Slow Club.DABNEY GOUGH is a writer and recipe developer whose work has appeared in Fine Cooking, HAWAII Magazine, the Honolulu Weekly, and Edible Hawaiian Islands, among other publications. She is the coauthor of Bi-Rite Market's Eat Good Food.
 
Published April 17, 2012 by Ten Speed Press. 224 pages
Genres: Cooking, Crafts, Hobbies & Home. Non-fiction
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Critic reviews for Sweet Cream and Sugar Cones
All: 5 | Positive: 4 | Negative: 1

Publishers Weekly

Excellent
Mar 19 2012

. . . a great primer for beginners.

Read Full Review of Sweet Cream and Sugar Cones | See more reviews from Publishers Weekly

The Kitchn

Excellent
Reviewed by Emma Christensen on May 14 2012

. . .this book includes both very basic recipes for things like vanilla ice cream and mint chip ice cream as well as recipes for more esoteric tastes. . .

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Bay Area Bites

Below average
Reviewed by Stephanie Rosenbaum on Jun 14 2012

. . .at least two recipes have embarrassing gaps where significant items are mentioned in the ingredient list and then never seen again. I

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LAWeekly

Excellent
Reviewed by Jenn Garbee on Apr 03 2012

. . . refreshingly free of candied bacon ice creams and their palate shock value-fueled brethren that we've seen so much of in the pastry world recently. . .

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Cookbook Man

Good
Jun 06 2012

There are loads of excellent step by step images that contribute heavily to both the instructive nature of the book and the completeness of the recipes.

Read Full Review of Sweet Cream and Sugar Cones

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Mohit Aggarwal 14 Feb 2013

Rated the book as 3 out of 5

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